C Thenmozhi1, R Sankar, V Karuppiah, P Sampathkumar. 1. Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences Annamalai University Parangipettai 608 502, Tamil Nadu, India.
Abstract
OBJECTIVE: To isolate marine bacteria, statistically optimize them for maximum asparaginase production. METHODS: In the present study, statistically based experimental designs were applied to maximize the production of L-asparaginase from bacterial strain of Bacillus cereus (B. cereus) MAB5 (HQ675025) isolated and identified by 16S rDNA sequencing from mangroves rhizosphere sediment. RESULTS: Plackett-Barman design was used to identify the interactive effect of the eight variables viz. yeast extract, soyabean meal, glucose, magnesium sulphate, KH(2)PO(4), wood chips, aspargine and sodium chloride. All the variables are denoted as numerical factors and investigated at two widely spaced intervals designated as -1 (low level) and +1 (high level). The effect of individual parameters on L-asparaginase production was calculated. Soyabean meal, aspargine, wood chips and sodium chloride were found to be the significant among eight variables. The maximum amount of L-asparaginase produced (51.54 IU/mL) from the optimized medium containing soyabean meal (6.282 8 g/L), aspargine (5.5 g/L), wood chips (1.383 8 g/L) and NaCl (4.535 4 g/L). CONCLUSIONS: The study revealed that, it is useful to produce the maximum amount of L-asparaginase from B. cereus MAB5 for the treatment of various infections and diseases.
OBJECTIVE: To isolate marine bacteria, statistically optimize them for maximum asparaginase production. METHODS: In the present study, statistically based experimental designs were applied to maximize the production of L-asparaginase from bacterial strain of Bacillus cereus (B. cereus) MAB5 (HQ675025) isolated and identified by 16S rDNA sequencing from mangroves rhizosphere sediment. RESULTS: Plackett-Barman design was used to identify the interactive effect of the eight variables viz. yeast extract, soyabean meal, glucose, magnesium sulphate, KH(2)PO(4), wood chips, aspargine and sodium chloride. All the variables are denoted as numerical factors and investigated at two widely spaced intervals designated as -1 (low level) and +1 (high level). The effect of individual parameters on L-asparaginase production was calculated. Soyabean meal, aspargine, wood chips and sodium chloride were found to be the significant among eight variables. The maximum amount of L-asparaginase produced (51.54 IU/mL) from the optimized medium containing soyabean meal (6.282 8 g/L), aspargine (5.5 g/L), wood chips (1.383 8 g/L) and NaCl (4.535 4 g/L). CONCLUSIONS: The study revealed that, it is useful to produce the maximum amount of L-asparaginase from B. cereus MAB5 for the treatment of various infections and diseases.
Authors: Rafaella C Bonugli-Santos; Maria R Dos Santos Vasconcelos; Michel R Z Passarini; Gabriela A L Vieira; Viviane C P Lopes; Pedro H Mainardi; Juliana A Dos Santos; Lidia de Azevedo Duarte; Igor V R Otero; Aline M da Silva Yoshida; Valker A Feitosa; Adalberto Pessoa; Lara D Sette Journal: Front Microbiol Date: 2015-04-10 Impact factor: 5.640